As I was perusing the produce aisle this week, I was becoming increasingly depressed. The same vegetables had been staring back at me every week this winter season. I began to daydream of warm spring days. The days I would be able to just walk outside to my garden and pick fresh vegetables. Maybe even take a ride to the nearby farm stand to spice up my vegetable life. As my eyes searched for something new and exciting, a bunch of green peeked out of the produce basket. It was bunch of Bok Choy.
Right away, it reminded me of a dish my Aunt used to make back when I was in high school. I could almost taste it as I stood there looking at the bright green bunch of Bok Choy. It was delicious and I decided right away to pick up a bunch to see if it was just as good as I remember. Maybe I could even trick my husband and girls into eating a new vegetable! 😉
By now, you may be saying what is Bok Choy? Bok Choy is Chinese cabbage and looks a lot like smooth celery with big dark green leaves, it has a ton of vitamins and helps reduce inflammation. But is this a vegetable I will find at my grocery store? In other words, will I ever be able to make this delicious dish? Well, many grocery stores carry Bok Choy regularly. Not only do groceries often have Bok Choy, they also tend to have baby Bok Choy. Baby Bok Choy is a smaller version of the larger Bok Choy in which the stalks that are not so fibrous.
So, if you are looking for something a little different for dinner tonight, why not give Bok Choy a chance? This dish is just the right amount of everything and being filled with vegetables you won’t feel bad for having another helping.
Ingredients
- 4 cups bok choy
- 2 cups red pepper
- 1/4 cup Olive Oil
- 2 cups pasta
Directions
- Thoroughly wash bok choy and red peppers.
- Slice bok choy in ½ inch pieces starting at the bottom. Once you begin slicing the leaf section it is easier if you roll the leaf and then cut in ½ inch sections.
- Slice lengthwise (Julienne) red peppers.
- In a large pot add ¼ cup olive oil.
- Turn the stove on medium and add bok choy and red pepper.
- Stir mixture and place the lid on the pot.
- Reduce the heat to simmer and cook until wilted.
- In a separate pot cook past of your choice.
- Once the bok choy and red pepper mixture has simmered for approximately 20 minutes or until soften remove from heat and add the strained pasta to the pot.
- Stir well to incorporate. Salt and pepper to taste
This looks tasty AF!
This looks delicious, can’t wait to try it 🙂